3 Eggs; divided
1 c Canned solid pack pumpkin
1 c Sugar; divided
1/2 ts Ground cinnamon
1/4 ts Ground ginger
1/8 ts Ground cloves
2/3 c Karo light or dark syrup
2 tb Butter; melted
1 ts Vanilla
1 c Coarsely chopped pecans
Or walnuts
1 Deep dish pie crust*
*To use prepared frozen pie crust: Do not thaw. Preheat oven and a
cookie sheet. Pour filling into frozen crust, bake on cookie sheet.
Preheat oven to 350. In small bowl, combine one egg, pumpkin, 1/3 cup
sugar, cinnamon, ginger and cloves. Spread evenly in bottom of pie
crust. In medium bowl, beat remaining two eggs, slightly. Stir in corn
syrup and remaining 2/3 cup sugar, butter and vanilla until blended. Stir
in pecans. Carefully spoon over pumpkin mixture. Bake 50 to 60 minutes or
until filling is set around edge. Cool completely on wire rack.
Yields
1 Serving